Stuffed Sweet Pepper with Spinach & Ricotta

Peppers are amazing, each type is different and are so versatile when cooking. I took inspiration from traditional Italian recipes and combined them to make a pasta free, “cannelloni” recipe, or just simply, stuffed peppers.

4 Sweet Peppers

300G Spinach

250G Ricotta Cheese

400G Tomate Triturado

Cheddar Cheese

100ML Milk

25G Butter

30G Flour

Nutmeg

Olive Oil

Oregano

Slice the top of the peppers off, leaving the pepper intact and remove the seeds inside.

Run a handful or two of the spinach through a processor and mix together with the ricotta cheese, then stuff the peppers. Lay them out in an oven dish, drizzled with olive oil and season with salt.

In a bowl, mix together the tomato, with the oregano and use this to cover the peppers. Cover the oven dish with foil and place in the oven at 180°C for 25 minutes.

In the meantime, prepare the bechamel, fry the flour in butter and pour in the milk bit by bit stirring the mixture in until it loosens up and you have a viscous mixture, add in a pinch of nutmeg and a handful of the cheese.

Remove the foil, from the oven dish, pour the bechamel over and cover with a topping of grated cheese. Place back in the oven, uncovered for 10 minutes to crisp and golden the cheese on top.